Decadent Cherry Chocolate Cake

Welcome to a world of delightful indulgence with our easy cherry chocolate cake recipe! Imagine moist, rich chocolate cake layers embracing a vibrant fresh cherry filling, all crowned with billows of light, fluffy whipped cream. This “rustic” Black Forest style cake is surprisingly simple to assemble, offering all the impressive flavor without the fuss. Prepare to bake a truly delicious and visually stunning dessert that everyone will adore.

Why You’ll Love This Cherry Chocolate Cake

• Rich, intense chocolate flavor: Deep cocoa notes make every bite satisfying.
• Bright, tangy cherry filling: Fresh cherries provide a burst of fruity contrast.
• Light, fluffy whipped cream: It perfectly balances the richness of the chocolate.
• Perfect balance of sweet and tart: A harmonious blend that excites the palate.
• Visually stunning, yet simple: Looks incredibly impressive without complex techniques.
• Ideal for any celebration: Perfect for birthdays, holidays, or just a special treat.

Ingredients

Gather these fresh and pantry staples to create your stunning cherry chocolate cake:

For the Cake

• 2 1/3 cups (280g) all-purpose flour
• 2 cups (400g) granulated sugar
• 2/3 cup (50g) Dutch-processed cocoa powder (sifted if lumpy)
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 1/4 cups (300ml) hot strong coffee (you can substitute with flat cola or stout beer)
• 2 Tbsp rum or brandy (you can substitute with flat cola or stout beer)
• 2 eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) mild-flavored oil (such as vegetable oil)
• 1 tsp vanilla extract

For the Cherry Filling and Topping

• 4 cups fresh or frozen sweet dark cherries (pitted)
• 1/4 cup (60ml) water
• 2 tbsp kirschwasser or brandy
• 1/2 cup (100g) granulated sugar
• 1 1/2 Tbsp cornstarch

For the Perfect Whipped Cream

• 2 cups (480ml) heavy whipping cream
• 1-2 Tbsp confectioners sugar
• 1 tsp vanilla extract (optional, for flavor)

Ingredients: Notes & Substitutions

Dutch-processed cocoa powder gives this chocolate cherry dessert a darker color and richer, less bitter chocolate flavor. To understand the differences, a comprehensive guide explains the nuances of Dutch-processed versus natural cocoa powder. Hot coffee deeply enhances the chocolate without adding a coffee taste. You can use flat cola or stout beer as a non-alcoholic substitute for both coffee and alcohol, which adds moisture and depth. For the alcohol, rum or brandy contributes a lovely warmth; substitute with cherry juice for an alcohol-free version. If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with regular milk to make 1 cup; let it sit for 5 minutes. A mild-flavored oil ensures a moist crumb. Use fresh or frozen cherries interchangeably; no need to thaw frozen ones. Kirschwasser, a cherry brandy, is traditional for authentic Black Forest flavor, but any brandy works well.

Equipment

Having the right tools makes baking a breeze. Here’s what you’ll need for this delicious cherry chocolate cake:

• Two 8-inch round cake pans
• Large and small mixing bowls
• Whisk or a stand mixer with paddle attachment
• Medium saucepan
• Fine-mesh sieve
• Offset spatula or knife for spreading
• Wire rack for cooling cakes

Instructions

Creating this impressive cherry chocolate cake is simpler than you think! Follow these steps for a perfect result.

For the Cake

1. Prep Oven & Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper rounds.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted Dutch-processed cocoa powder, baking soda, and kosher salt. Set aside.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the hot strong coffee, rum or brandy, eggs, buttermilk, mild-flavored oil, and vanilla extract until well combined.
4. Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients. Mix on low speed (or with a whisk) just until barely combined and no dry streaks remain. Do not overmix.
5. Bake Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
6. Cool Completely: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert them onto the wire rack to cool completely before assembling. This is crucial for successful layering.

For the Cherry Filling and Topping

1. Cook Cherries: In a medium saucepan, combine the pitted cherries, water, and Kirschwasser (or brandy). Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, until the cherries are tender.
2. Prepare Thickener: In a small bowl, whisk together the 1/2 cup granulated sugar and cornstarch until smooth.
3. Strain and Thicken Juice: Carefully strain the cooked cherries over a bowl, reserving all the liquid. Return the reserved cherry juice to the saucepan. Whisk in the sugar-cornstarch mixture.
4. Cook Filling: Bring the juice mixture to a boil over medium heat, whisking constantly, until it thickens to a syrup-like consistency. This usually takes 1-2 minutes.
5. Combine & Cool: Remove from heat and return the cooked cherries to the thickened juice. Stir gently to combine. Let the cherry filling cool completely to room temperature before using. It will thicken further as it cools.

For the Perfect Whipped Cream

1. Chill Equipment: For best results, chill your large mixing bowl and whisk (or stand mixer bowl and whisk attachment) in the freezer for 10-15 minutes before starting.
2. Whip Cream: Pour the very cold heavy whipping cream, confectioners sugar, and vanilla extract (if using) into the chilled bowl.
3. Beat to Stiff Peaks: Beat on medium-high speed until the cream is thick, fluffy, and forms medium-stiff peaks. Be careful not to overmix, or it will become grainy.

Assembly

1. First Layer: Place one completely cooled chocolate cake layer onto your serving platter or cake stand.
2. Whipped Cream Base: Spread about half of the prepared whipped cream evenly over the first cake layer, leaving a small border.
3. Cherry Layer: Distribute about half of the cooled cherry filling over the whipped cream.
4. Second Layer: Carefully place the second chocolate cake layer on top.
5. Finish & Garnish: Spread the remaining whipped cream over the top of the second cake layer. Distribute the remaining cherry filling artfully on top. For an extra touch, garnish with chocolate shavings.
6. Serve or Chill: Serve your beautiful cherry chocolate cake immediately or chill it in the refrigerator for at least 30 minutes to allow the layers to set.

Pro Tips & Troubleshooting

Achieve a flawless chocolate cherry dessert with these expert tips.

• Don’t overmix cake batter: Overmixing develops gluten, leading to a tough, dry cake. Mix just until combined.
• Measure ingredients accurately: Use a kitchen scale for flour and cocoa for best results. This prevents dry or dense cakes.
• Ensure cake pans are prepped well: Greasing and flouring thoroughly, or using parchment, prevents sticking.
• Cool cakes completely: Warm cakes will crumble when handled and melt the cream and filling. Be patient!
• Avoid overwhipping cream: Stop beating as soon as medium-stiff peaks form to prevent grainy whipped cream.
• Stabilize whipped cream: For a longer-lasting cake, you can add a little unflavored gelatin to your cream before whipping.
• Use ripe, sweet dark cherries: They offer the best flavor and color for this iconic cake.
• Prevent flat cakes: Always check the freshness of your baking soda. Before you begin, learn how to easily test your baking soda for freshness to ensure your cakes rise perfectly. Old leavening agents lead to flat, dense cakes.

Serving, Storage, & Variations

This versatile cherry chocolate cake is perfect for any occasion!

Serving Suggestions

Serve this beautiful Black Forest-style cake chilled for the best texture and flavor. It pairs wonderfully with a warm cup of coffee or a glass of sparkling wine. Enjoy it as a festive dessert for gatherings or as a special treat after dinner.

Storage Instructions

Store any leftover assembled cake covered loosely in the refrigerator. It is best consumed within 1-2 days for optimal freshness. The cherry filling can be stored separately in an airtight container in the refrigerator for up to 3 days.

Make Ahead Tips

Bake the cake layers 1-2 days in advance, wrap them tightly in plastic, and store at room temperature. Prepare the cherry filling 1-2 days ahead and keep it refrigerated. Whip the cream and assemble the cake just before you plan to serve it for the freshest result.

Variations

Feel free to customize your delicious chocolate cherry cake. Use your favorite chocolate cake recipe if you have one. Substitute other berries like raspberries or blackberries for a different fruit profile. Experiment with various liqueurs, such as Chambord, or add a decadent chocolate ganache drizzle. You can also decorate with piped cream details for an elegant finish.

Nutrition

Understanding the nutritional content of your homemade treats can be helpful. While this cherry chocolate cake is a treat, it’s made with wholesome ingredients you control.

Note: Nutrition values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this decadent dessert in moderation.

FAQ

Got questions about this delightful dessert? We have answers!

• Can I use a different size cake pan? Yes, you can. Adjust baking time accordingly; smaller pans might need slightly longer, larger pans slightly less.
• Can I omit the alcohol? Absolutely! Substitute the rum, brandy, or Kirschwasser with an equal amount of cherry juice, strong brewed coffee, or even espresso.
• How do I prevent a flat cake? Ensure your baking soda is fresh and active. Also, avoid overmixing the batter, as this can affect the rise.
• How long does this cake last? The assembled cherry chocolate cake keeps well for 1-2 days in the refrigerator when covered.
• Can I use canned cherry pie filling? While convenient, canned pie filling is often too sweet and lacks the fresh, vibrant flavor of homemade. It is not recommended for the best results.

Conclusion

You now have all the tools to create a truly spectacular and remarkably easy cherry chocolate cake. This recipe delivers on both flavor and presentation, proving that a decadent dessert doesn’t have to be complicated. We encourage you to try this recipe at home and share your delicious creations. Don’t forget to rate this recipe and leave a comment below with your experience! Happy baking!